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Veal Parmesan recipe

Veal Parmesan, a classic Italian dish ofParmesan-breaded and sauteed veal cutlets baked in an Italiantomato sauce and topped with Parmesan cheese.

Recipe: Veal Parmesan

2 tablespoons vegetable oil1 small onion, thinly sliced and separatedinto rings1/2 cup chopped green pepper2 garlic cloves, finely minced1 (15-ounce) can tomato sauce2 tablespoons dry white wine3/4 teaspoon dried basil leaves1/2 teaspoon granulated sugar1/4 teaspoon fennel seed1/2 teaspoon salt1/8 teaspoon pepper1 cup seasoned dry bread crumbs3/4 cup freshly grated Parmesan cheese,divided1/4 teaspoon pepper2 large eggs1 pound veal cutlets, pounded 1/4-inchthickVegetable oil for frying

  • For sauce, heat 2 tablespoons oil in mediumsaucepan. Add onion, green pepper and garlic. Saute over mediumheat until tender. Stir in tomato sauce, wine, basil, sugar,fennel, salt and 1/8 teaspoon pepper. Heat to boiling. Reduceheat. Simmer, uncovered, for 30 minutes, or until sauce is thickened.
  • Mix bread crumbs, 1/4 cup Parmesan cheeseand 1/4 teaspoon pepper in shallow dish.
  • Beat eggs slightly in another shallowdish.
  • Dip veal into eggs, then in bread crumbmixture to coat.
  • Preheat oven to 350°F (175°C).
  • Heat 1/4-inch oil in large skillet. Addveal. Fry over medium heat, 3 to 4 minutes, or until golden brown,turning over once. Drain on paper towels.
  • Arrange cutlets in 13 x 9 x 2-inch bakingpan. Pour sauce over veal. Sprinkle with remaining 1/2 cup Parmesancheese.
  • Bake for 15 to 20 minutes or until cheesemelts.

    Makes 4 to 6 servings.

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